This classic Banana Cream Pie is the ultimate comfort dessert. Featuring a buttery homemade pie crust, layers of fresh bananas, and a creamy, dreamy banana custard filling, it’s finished with a dollop of fluffy whipped cream for a perfectly indulgent bite. Simple, old-fashioned, and irresistible, this recipe is a must-try for anyone craving a timeless dessert.

Why You’ll Love This Recipe

Rich and Creamy: The custard filling is smooth, velvety, and full of flavor.
Homemade Goodness: From the flaky pie crust to the fresh whipped cream, every element is made from scratch.
Perfectly Balanced: The sweetness of the filling pairs beautifully with the freshness of the bananas and the buttery crust.
Crowd-Pleaser: Great for holidays, gatherings, or anytime you need a dessert that impresses.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Single Pie Crust

1 ¼ cups all-purpose flour
½ teaspoon salt
4 oz Crisco or butter
¼ cup cold water

Banana Cream Filling

¾ cup sugar
4 tablespoons cornstarch
½ teaspoon salt
2 cups milk
3 large egg yolks
3 tablespoons butter
1 teaspoon vanilla extract
2 large ripe bananas

Homemade Whipped Cream

1 ½ cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Directions

Single Pie Crust

Prepare the dough:
- Preheat the oven to 425°F (218°C).
- In a large mixing bowl, combine the flour and salt. Add the Crisco or cold butter and use your fingers to mix until the texture resembles coarse meal.
- Make a well in the center, pour in the cold water, and gently mix until the dough comes together. Avoid overmixing.
Chill and roll out:
- Shape the dough into a flat disc, wrap it in plastic wrap, and let it chill in the refrigerator for 30 minutes to 1 hour.
- On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch pie plate with a ½-inch overhang.
Bake the crust:
- Transfer the dough to the pie plate, fold the edges under, and crimp for a decorative edge. Prick the bottom and sides of the crust with a fork, then line it with parchment paper or aluminum foil. Fill with pie weights or dry beans.
- Bake for 12 minutes, or until lightly golden. Remove from the oven and cool completely.

Banana Cream Pie Filling

Make the custard:
- In a large pot, whisk together the sugar, cornstarch, and salt. Add the cold milk and egg yolks, then whisk until smooth.
- Heat over medium-high, whisking constantly until the mixture comes to a boil. Continue cooking and stirring for 1 minute, or until thick and bubbly. Remove from heat and stir in the butter and vanilla extract.
Assemble the pie:
- Slice the bananas into ½-inch pieces and arrange them in an even layer on the cooled pie crust.
- Pour the warm custard over the bananas, smoothing the top with a spatula.
- Place a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming. Let the pie cool to room temperature, then refrigerate for at least 2 hours (or up to 24 hours).

Homemade Whipped Cream

In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
Spread or pipe the whipped cream on top of the chilled pie before serving.

Servings and Timing

Yield: 1 (9-inch) pie, about 8–10 slices
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Variations

Chocolate Banana Cream Pie: Add a layer of melted chocolate or chocolate ganache to the bottom of the pie crust before adding the bananas and custard.
Coconut Banana Cream Pie: Add shredded toasted coconut to the custard or sprinkle on top of the whipped cream.
Graham Cracker Crust: Swap the pastry crust for a graham cracker crust for a quicker option.
Nutty Twist: Add crushed nuts (like pecans or walnuts) on top of the whipped cream for added crunch.

Storage/Reheating

Storage: Store leftover pie tightly covered in the refrigerator for up to 3 days.
Freezing: The custard filling does not freeze well, but you can freeze the baked crust separately.
Reheating: Serve chilled directly from the refrigerator.

FAQs

1. Can I use a store-bought pie crust?

Yes, a pre-made pie crust will work if you’re short on time. Bake it according to package instructions.

2. Can I use non-dairy milk?

Yes, almond milk or oat milk can be used for the custard, but the flavor and texture may differ slightly.

3. How do I prevent the bananas from browning?

Slice the bananas just before assembling the pie or brush them lightly with lemon juice.

4. Can I make the filling ahead of time?

Yes, you can prepare the custard a day in advance and store it in the refrigerator.

5. Can I use frozen bananas?

No, frozen bananas become too mushy for this recipe. Use fresh ripe bananas for the best results.

6. What if my custard doesn’t thicken?

Continue cooking it over medium heat while whisking until it thickens. If it remains runny, you may have undercooked it.

7. Can I skip the whipped cream?

Yes, but the whipped cream adds a nice contrast to the creamy filling and balances the sweetness.

8. What’s the best way to slice the pie cleanly?

Use a sharp knife dipped in hot water, wiping it clean between slices.

9. Can I double the recipe?

Yes, but use two pie plates and bake them separately to ensure even cooking.

10. What other toppings can I use?

Try topping with caramel drizzle, chocolate shavings, or crushed cookies for extra flavor.

Conclusion

This Banana Cream Pie is a classic dessert that combines a flaky crust, creamy banana filling, and luscious whipped cream for a perfect bite every time. It’s easy to make, irresistibly delicious, and ideal for any occasion. Serve it chilled, and watch it disappear it’s a guaranteed crowd-pleaser!